Protein level in developing seeds of Vicia faba L. and their quality in relation to pod position on the stems

Abstract

SummarySamples of two Vicia faba cultivars, differing in maturity and seed size were collected at weekly intervals from flowering to maturity. Dry matter and protein contents increased from 14 days after flowering until 56 days seed contained about 40% moisture, then reached a plateau with slight increase until maturity, while moisture content decreased steadily.Data on pod number, number of seeds in a pod, dry matter, shell and hull contents, crude protein, imbibition and germination capacities and baking time at different stem heights, showed that most of these parameters decreased from bottom to top. There were varietal differences concerning the relationship between agronomic characters, protein content and seed quality and pod position.Chemical constitutents of seeds and cotyledons showed that carbohydrate comprises about 50–55% and protein 25–30% of the sample, whereas hulls contain about 53% crude fibre. Seed imbibition capacity and baking time were determined.